Pork Shoulder and Roasted Tomatillo Stew

5 from 3 reviews


  • 3 1/2 pound bone-in pork shoulder (you can get boneless, but reduce the weight a bit and go more for 3 pounds [ish])
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 tablespoons coconut oil
  • 1 1/2 pounds tomatillos, husks removed, washed, and sliced in half
  • 1 red onion, peeled and sliced into thick chunks
  • 1 tablespoon olive oil
  • 32 oz box chicken stock
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and ribs removed, minced
  • 2 cups hominy, drained
  • Cilantro and sour cream for serving


  1. Preheat your oven to 425 degrees. On a baking sheet, arrange your tomatillos cut side down and add your red onion. Drizzle with 1 tablespoon of olive oil along with some salt and pepper. Roast for 30 minutes
  2. When done, turn your oven down to 325 and puree the veggies in your blender or food processor until completely smooth
  3. Meanwhile, trim the big hunks of fat off of your pork shoulder and slice it into cubes about the size of your fist, if not a bit smaller. Rub your seasoning into the meat (the cumin, chili powder, salt, garlic powder, and onion powder).
  4. Heat one tablespoon of your coconut oil in a large, oven-safe pot (a dutch oven works great for this!) over medium high – high heat. Sear the pork in batches until all the sides have a deep brown crust. Add your second tablespoon of coconut oil as the pan gets dry between batches
  5. Once all your meat is browned, add it all back into the pot along with your pureed veggies (make sure you add the bone, too!), your box of chicken stock, your garlic, and your jalapeno.
  6. Bring it to a simmer, cover it, and place it in the oven (make sure you’ve turned the oven down to 325!!) for 3 hours.
  7. When the 3 hours are up, remove the lid and skim the fat off the top of the soup. Remove all the chunks of meat and the bone with a slotted spoon, shred all the meat, and add it back into the soup. Add your 2 cups of drained hominy at this point too, let that heat through, and season the stew to taste with salt and pepper!
  8. Top with sour cream and cilantro when serving! Or don’t – either way is delicious :)!


This recipe has a lot of give and flexibility. You do not have to be exact on the weight of the pork shoulder – it can be more or less. It doesn’t have to be bone-in, either. But the bone does help add nice flavor to the broth! Same with the tomatillos – you don’t have to be right at 1 1/2 pounds. These are just approximate weight suggestions!

This stew gets super thick as it sits in the fridge. It also gets even more delicious! Thin it out with some water before heating it up to get that consistency that you want.

My grocery store only sold MASSIVE cans of hominy. I got it anyway because it was super cheap and I really wanted hominy in the recipe, but if you are against buying a huge can, you can substitute with either regular corn or chickpeas.